North Carolina Style Coleslaw
Get ready to elevate your barbecue spread with this tangy and sweet North Carolina Style Coleslaw—a true Southern classic bursting with bold flavors! This crisp coleslaw starts with a base of finely shredded green cabbage and freshly grated carrots, dressed in a vibrant blend of apple cider vinegar, brown sugar, Dijon mustard, and a hint of celery seed for that signature zesty kick. A touch of creamy mayonnaise and smooth vegetable oil balances the tang, creating a luscious dressing that perfectly coats every bite. Quick and easy to prepare in just 15 minutes (plus marinating time), this side dish pairs beautifully with pulled pork, fried chicken, or your favorite grilled meats. Whether it’s for a picnic, cookout, or weeknight dinner, this crowd-pleasing coleslaw is guaranteed to add a burst of Southern charm to your table!
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 medium carrots
- 0.5 cup apple cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup mayonnaise
- 0.25 cup vegetable oil
Instructions
Remove the outer leaves from the cabbage, rinse it thoroughly, and pat dry.
Cut the cabbage in half and remove the core. Finely shred the cabbage using a sharp knife, mandoline slicer, or food processor.
Peel the carrots and grate them using a box grater or food processor.
In a large mixing bowl, combine the shredded cabbage and grated carrots. Toss them together to mix evenly.
In a separate bowl, whisk together the apple cider vinegar, brown sugar, Dijon mustard, celery seed, salt, and black pepper until the sugar dissolves.
Gradually whisk in the mayonnaise and vegetable oil until fully combined to create a smooth dressing.
Pour the dressing over the cabbage and carrot mixture. Use tongs or a large spoon to thoroughly mix until the vegetables are evenly coated.
Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld together.
Before serving, give the coleslaw one final toss. Taste and adjust the seasoning if needed.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 43.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
